Mexican Street Corn Hash and Eggs

18 Comments September 10, 2021 terrie gura

Before we get too carried away into kitchen renovation land, I owe the month of September its due respect. We are now 10 days into National Better Breakfast Month, and given that breakfast is my favorite meal, I should have more breakfast recipes on the blog already. But at our house, weekends are the only time we do anything fun or fancy for breakfast, so my opportunities are somewhat limited (much to my chagrin).

Today’s recipe is not fancy, but it gets high marks in the fun department because of all the flavors and textures. My inspiration for the dish came from a restaurant where my work team had its first face-to-face meeting since the pandemic started. The restaurant, which specializes in breakfast and brunch, had a “specials” board that announced, “Mexican street corn hash,” featuring chorizo, corn, potatoes and a sunny-side egg. It was good, but not particularly spicy, and it was missing a little something for me (smoke). My mind started working to break down the flavors and figure out how to improve it, and the outcome was delicious!

My adjustments made this breakfast spicier and smokier than the restaurant version.

For my version of the dish, I amped up the flavors of a store-bought chorizo, using ordinary spices and a surprise ingredient (keep reading) to boost the texture of the sausage while enhancing the Mexican flavors. I used a combination of red jalapeno peppers and onions to make the potato hash interesting, and I finished the plate with crumbly cotija cheese, avocado cubes and a quick squeeze of fresh lime juice.

As I was discussing with a friend recently, if you have dietary restrictions, you don’t necessarily have to give up all the flavors you love. In this recipe, the yummy Mexican chorizo flavor can be easily adapted to turkey sausage or ground turkey (but be sure to adjust the spices and use a little oil for browning). You will still get the texture and flavors that made this dish delicious, without the ingredients that cause discomfort or health problems.

Ingredients

3 small, skin-on red potatoes, scrubbed and cut into cubes

1/2 tsp. baking soda

1/2 lb. fresh chorizo sausage* (see notes)

1/2 tsp. smoked Spanish paprika (or combine with cayenne, if you dare!)

A few shakes ground cumin

A few shakes of dried Mexican oregano*

1 to 2 Tbsp. fine ground corn meal or masa harina*

1/2 medium yellow onion, chopped

1/2 red jalapeno pepper, finely diced* (handle with care!)

1/2 cup frozen fire-roasted corn kernels*

2 large eggs (and a swirl of oil to fry them)

1/2 ripe avocado, cubed

1/4 cup crumbled cotija cheese*

1/2 fresh lime

*Notes

I used 3 fresh chorizo links, similar in size to Italian sausage, with the casings removed. I don’t recommend the hard chorizo sausage that is typical of Spanish cuisine. If you substitute 1/2 lb. ground turkey or turkey sausage, add a bit of garlic powder and adjust the other seasonings to assimilate the flavor of chorizo, and be sure to use a little canola or olive oil in the skillet to make up for the sausage fat.

Mexican oregano, not to be confused with typical Mediterranean oregano, has an earthy flavor with similarities to citrus. This gives a different impression than the oregano you’d use in Greek or Italian recipes, which is a member of the mint family.

Are you wondering about the corn meal? I discovered a few years ago that adding corn meal (or masa harina, the ingredient used to make corn tortillas) gives a distinctly Mexican flavor to taco seasoning, and for this recipe, it adds a bit of the grainy, gritty texture that is so good in chorizo. It also seems to help absorb some of the grease when the chorizo cooks. Try it and see!

If jalapeno is too spicy for your palate, sub in a similar amount of red bell pepper.

I used Trader Joe’s fire-roasted corn, available in the freezer section. Regular sweet corn would work just as well, but I really like the slightly charred, smoky flavor that the roasted corn conveys.

Cotija is a dry, crumbly cheese that lends a salty touch to Mexican dishes. If you cannot find it, crumbled feta would be a good substitute.

Instructions

For crispier fried potatoes, add a sprinkle of baking soda to the boiling water. It roughs up the surface of the cut potatoes!
The addition of corn meal (or masa harina) will add the gritty texture that makes chorizo such a favorite for me.
When you brown the sausage, give it enough time in the skillet to get a pretty crust on all sides.
Onions and peppers (hot or not) will add flavor and interest to the hash.
When the hash is ready, reduce heat to keep it warm while you prepare the eggs.
This is my favorite way to cube avocado; score it with a paring knife right in the skin, then use a big spoon to scoop it out!
The cotija cheese is salty and crumbly. If you can’t find it, feta is a good substitute.
My new favorite way to fry eggs is over medium-high heat with a good amount of olive oil. The edges get super crispy!
A squeeze of lime brightens up all the other ingredients and balances the savory flavor.
Definitely suited to better breakfast month!

Bring a medium pot of water to boil. Add the potatoes when the water comes to a boil and stir in the baking soda. This will “rough up” the surface of the potatoes to make them more crispy and more porous to the seasonings in the skillet. When the potatoes are just tender enough to pierce with the tip of a knife (but not mushy), drain and set aside.
Remove any casings from the chorizo and sprinkle the paprika, cumin, oregano and corn meal over it. Using your hands, squeeze to combine the seasonings thoroughly into the sausage.
Heat a cast-iron skillet over medium heat. Crumble the sausage into the skillet and cook until all sides have a nice brown crust on them. Add the onions and jalapenos; continue cooking until the onions are soft.
Move the sausage and onion mixture to the edges of the skillet. Add a quick swirl of oil if the skillet is dry. Add the potatoes to the center of the skillet, cooking them to desired texture. Add the corn and cook until heated through.
In a separate, non-stick skillet, heat 1 Tbsp. oil over medium heat and fry the eggs to desired doneness.
Divide the hash for two servings. Sprinkle each with 2 Tbsp. of the cotija cheese and scatter the avocado cubes around the plate. Squeeze a bit of lime juice over the hash, top with an egg and serve. Any chorizo drippings left in the skillet may be drizzled over the egg if you like. 😊

Mexican Street Corn Hash and EggsWho’s hungry?

Greek-inspired Frittata with Potato Crust

4 Comments February 25, 2021 terrie gura

It’s that moment when you find that the package of chicken you were counting on for dinner is two days past its “best by” date. Or the panic that hits you when you suddenly realize at the end of a hectic work-from-home day that you completely forgot to go to the grocery store. Moments such as these demand improvisation, and when catastrophe occurs, I have one Plan B that I can always count on—breakfast for dinner.

Even if it’s slim pickings in the refrigerator, there’s a very good chance I have eggs and few random vegetables. There’s always some kind of cheese in the deli drawer, and that already sounds like an omelet in the making, which is our go-to dish when we are looking at breakfast for dinner. But this time, I went all in on a big-flavor frittata, pulling together a Greek theme with spinach, onions and red bell peppers I found in the fridge, along with some feta cheese, kalamata olives, oregano and dill. And though frittatas—which are basically quiche’s crustless cousins—usually only have eggs and fillings, this one takes advantage of that half-bag of shredded potatoes I found in the back of the cheese drawer. OK, who’s hungry?

Great Mediterranean flavors and plenty of nutrition in this filling “breakfast for dinner!”

Turning random leftovers into a flavorful breakfast for dinner on a busy weeknight? That’s Comfort du Jour.

Ingredients

3 or 4 slices bacon, chopped into one inch pieces

1/2 bag Simply Potatoes hash browns* (see notes)

1/2 onion, chopped

1/2 red bell pepper, chopped

1/2 tsp. dried oregano

2 fat handfuls fresh baby spinach leaves, rough chopped

1/4 tsp. dried dill leaves

6 eggs, at room temperature

1/2 cup half and half*

2 oz. block feta cheese, crumbled

Fresh parsley (for garnish)

Handful pitted kalamata olives, rough chopped (for garnish)

*Notes

Simply Potatoes is a brand of pre-shredded potatoes, usually found in the refrigerated breakfast section of the supermarket, or sometimes in dairy (though I don’t know why). I use this convenience product when I make our favorite Easy Hash Brown Waffles, so I frequently have them in my fridge. If you prefer, use about two cups finely shredded fresh potatoes, but wrap them first in a clean towel and squeeze out as much water as you can. Better yet, skip the potato crust and make it a more traditional frittata. May as well keep it simple. 😉

For readers abroad, “half and half” is a common dairy ingredient in the U.S. that is essentially equal parts cream and whole milk. If you are minimizing fat in your diet, you may also substitute with evaporated whole milk.

Instructions

This was simple to make, as you’ll see in the photos. If you’d like written instructions, or a downloadable PDF for your recipe files, keep scrolling.

Brown the bacon pieces until crispy, then transfer them to a paper towel-lined plate and drain off the excess grease.
Fresh baby spinach livens up the flavor and the color of this dish. Add one handful at a time to prevent crowding the pan.
Press the shredded potatoes firmly to the skillet bottom and sides, and cook several minutes on the stovetop before transferring to the oven.
Add half and half (or combination of cream and whole milk) to the eggs, and whisk just until combined.
It occurred to me after the veggies were sauteed that dill would be a great addition to this Greek-themed meal. Feel free to add it earlier in the recipe. 🙂
After 20 minutes in the oven, I can see crispy edges of potato. I could have given it another 10 for even more color and crunch.
An egg main dish is a perfect way to use up random bits of cheese from the fridge. I had a couple tablespoons of leftover Gruyere so I tossed it in there!
Pour in the beaten egg mixture slowly so that you don’t disturb the other filling ingredients.
The Greek feta was the real cheese for this dish. For the freshest flavor, buy it in chunks and crumble it yourself.
15 to 20 minutes will be plenty of time to finish this frittata.
The frittata is done when the edges are pulled away from the skillet and there’s only a slight jiggle in the center. Rest it a few minutes before cutting into wedges.

Preheat oven to 350° F with rack in center of oven.
Place a cast-iron skillet over medium heat. Add chopped bacon and cook until crispy. Remove with a slotted spoon to a plate lined with paper towels. Drain off most of the bacon grease.
Sauté onions and peppers until slightly soft and translucent. Season with salt, pepper and oregano.
Add chopped spinach, one handful at a time, and cook until wilted. Transfer veggies to a separate bowl and set aside. Sprinkle with dried dill.
Increase the skillet heat to medium-high and drizzle in about a tablespoon of olive oil. Add the shredded potatoes to the skillet, using a spoon or utensil to press it into the sides. Cook the potatoes in the skillet for about five minutes, then transfer the skillet to the oven for about 20 minutes (or additional 10 minutes for crispier crust).
Combine eggs with half and half, whisking only until blended.
When potatoes are golden at the edges, spread the veggies over the crust, and then scatter the crispy bacon pieces.
Pour egg mixture evenly over the frittata filling. Crumble the feta evenly over the frittata.
Transfer to the oven and bake for about 20 minutes, until eggs are set and edges are pulled away from the skillet.
Cool about 5 minutes before cutting into wedges. Top portions with fresh chopped parsley and chopped kalamata olives.

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Shakshuka (shiksa style)

4 Comments September 15, 2020 terrie gura

We are inching toward a special day—and time of year—in Jewish tradition. Rosh Hashanah, in the simplest of terms, is the onset of the “High Holidays,” a 10-day celebration that concludes with Yom Kippur. The whole event is a spiritual reset button of sorts, a time for personal introspection leading to atonement. When I became engaged to my husband, Les, in 2016, I joined him for High Holidays services, and though I likely will not ever convert to Judaism, I love learning about this sacred part of my husband’s heritage. Going through the Hebrew readings and stages of reflection is something Jesus would have done as a regular practice (he was Jewish, remember?), and I have found that it gives me richer insight into my own Christian faith.

The fact that I am not Jewish, regardless of my stance on Jesus, earns me the unenviable title of “shiksa,” a Yiddish word politely translated as “a non-Jewish woman.” Some other definitions are less diplomatic and even derogatory, meaning something along the line of “sketchy non-Jewish woman who has taken romantic interest in a good, upstanding Jewish guy.” Yep, I’m guilty of all that! I take no offense, and our religious differences have never presented a conflict for Les and me. On the contrary, we find that it makes our relationship more interesting.

During our preparation for marriage, Les and I met a few times with Rabbi Mark, whom we had asked to officiate our small and informal ceremony. Over lunch, I mentioned how much I was enjoying exploration of the traditions, especially the foods. I had already learned to make latkes, one of the most recognizable Jewish foods (which I’ll share more about when we get closer to Hanukkah). Rabbi Mark made a recommendation for a next recipe to try—shakshuka. It’s fun to say (shock-SHOO-ka), and not the same as shiksa. 😀

I’d never heard of this, and neither had Les, so it was immediately placed at the top of the bucket list. Our first shakshuka turned out terrific, and when Les posted this picture of it to his Facebook page, he got an immediate thumbs-up from Cousin Caryn in Israel—“that is SO Jewish!”

Shakshuka is typically served at breakfast, so I’m counting it as part of my “better breakfast month” series, and it’s remarkably simple to make and flexible to accommodate a variety of ingredients. It usually begins with a thick tomato sauce base, though I’ve seen some interesting “green” shakshuka recipes on Pinterest. Any other favorite vegetables or ingredients can be incorporated, including cauliflower, eggplant, spinach, kale, peppers, onions, squash, chickpeas, or nearly anything else you have on hand. You stew it all together with Mediterranean spices in a cast-iron skillet, then you crack raw eggs directly into the sauce and simmer until they’re cooked to your liking, or (as I often do) slide it into the oven to finish.

It’s great for breakfast, or breakfast for dinner!

The result is a savory blend of nutrition and flavor, hearty enough to satisfy your morning hunger, or for “breaking the fast,” because after the 24 hours of fasting and prayer at Yom Kippur, you’re gonna get pretty hungry!

The cool thing about shakshuka (as if the flavor and flexibility aren’t cool enough) is that you do not have to be Jewish to enjoy it! You may have seen a similar dish from Italy called “eggs in purgatory,” featuring the same stewed tomato foundation. Both dishes are likely drawn from nearby North Africa during the Ottoman Empire, and during that time, meat (not tomatoes) was the original main ingredient.

My produce and pantry inventory included everything I needed for a hearty shakshuka, and it landed on our table last night as breakfast for dinner on Meatless Monday. I couldn’t resist serving this with the soft pita breads that have become such a staple in our home.

The soft pita is perfect for sopping up this rich tomato stew.

Basic Ingredients

Extra virgin olive oil (how much depends on what you’re adding)

1/2 medium onion, chopped

3 cloves garlic, chopped

1 28 oz. can whole peeled tomatoes in puree*

4 eggs

Optional Ingredients

Depending on your taste, and your inventory, consider adding any of these ingredients. It’s your kitchen, and you can make your shakshuka as chunky or saucy as you’d like. For the most authentic experience of this dish, I’d recommend keeping with ingredients that are common to the Middle East, where shakshuka was born.

Up to 1 cup other vegetables, such as fresh cauliflower, fresh cubed eggplant, fresh chopped bell peppers

Up to 1 cup canned chickpeas or cooked lentils, or 1/2 cup in combination with your favorite vegetables (above)

Up to 2 cups fresh greens, chopped (they will cook down to small amount, so be generous)

Other flavor enhancers, such as olives, capers, spices, tomato paste, chile peppers

There’s so much tangy, rich sauce in this dish, you’ll want to have some kind of bread nearby for sopping. Pita is a great option, or any other kind of soft bread is just right.

*Notes

I’ve never made the same shakshuka combination twice, but I tend to steer toward more body and texture when we are having it for dinner. And it always depends on what I find in the fridge. For this post, I used the basic ingredients, then reached into the fridge for some add-ins. Les made his fabulous pimiento cheese last weekend, and a half can of spicy Rotel tomatoes and a half jar of pimientos were still in the fridge. In they went, along with about a cup of chopped fresh cauliflower, 1/2 can garbanzo beans, a fat handful of chopped kale leaves, some briny olives and capers, tomato paste to thicken and harissa to add flavor and heat.

Harissa is a spicy paste-like seasoning that has origin in Northern Africa. It has hot chiles and garlic, plus what I call the three “C spices”—cumin, coriander and caraway. Harissa is common to Moroccan cuisine, and lends wonderful depth of flavor to stewed dishes like shakshuka.

Hubby asks, “what’s for dinner?” I answer, “beige stuff.” But it’s about to get a lot more colorful!

Instructions

Place a cast-iron skillet over medium heat. Swirl in olive oil and sauté onions, cauliflower and any other firm vegetables until lightly caramelized.
Add garlic, canned tomatoes, tomato paste, and any other add-ins that strike your fancy. Season to taste with salt and pepper. For my recipe, I also added a little smoked paprika and ground cumin. Stir to combine ingredients evenly and cook over medium low heat for about 20 minutes so that the tomatoes lose the “canned” flavor and mixture begins to thicken like a stew.
Use the back of a large spoon to create slight depressions to hold the eggs. Crack eggs, one at a time, into a custard cup and transfer them into the dents you’ve made, sprinkle them with salt and pepper, cover the skillet and simmer until eggs are set to your liking. Alternatively, you can slide the skillet into a 350° F oven and bake about 15 minutes, or until eggs reach your desired doneness.
Garnish with fresh chopped parsley or oregano and serve with soft pita breads or other bread for sopping all the shakshuka sauce.

To avoid broken shells in the dish, crack the eggs into a cup before slipping them into the shakshuka.

So easy, even a shiksa can make it! Shakshuka is delicious, easy and economical. Serve it family style, and let everyone scoop out their own portion into a bowl.

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